Wendy Jo Peterson, MS, RDN, is a dietitian, culinary instructor, award-winning coauthor of Born to Eat, and a contributor to Taste of Home magazine.Elizabeth Shaw, MS, RDN, CLT, CPT, is a dietitian, personal trainer, nutrition professor, and media authority on TV and in print, sharing evidence-based facts.

• Introduction 1About This Book 1Foolish Assumptions 2Icons Used in This Book 2Beyond the Book 3Where to Go from Here 3Part 1: Getting Started with Air Frying 5Chapter 1: Introducing the Air Fryer 7Getting Acquainted with Air Frying 7How air frying works 8Different models on the market 8Seeing the benefits of air frying 9Using Your Air Fryer 11Caring for Your Air Fryer 12Cleaning your air fryer 12Storing your air fryer 12Taking Safety Precautions When Air Frying 13Chapter 2: Finding Foods for the Fryer 15Stocking Your Kitchen for Air Frying 15Pantry essentials 16Refrigerator staples 20Freezer must-haves 22Seasoning Foods for the Fryer 23Knowing which oil to use 23Making your own seasoning blend 24Chapter 3: Cooking for Your Diet Type 27Keto 27Low-Carb 28Heart-Healthy 30Pescatarian 30Mediterranean 31Vegetarian or Vegan 32Chapter 4: Planning Air-Fried Meals 35A Family-Friendly Meal Plan 35A Mediterranean Diet Meal Plan 37A Modified Keto Meal Plan 38A Vegetarian Meal Plan 39Chapter 5: Breakfast Staples 43Chapter 6: Bread Basics 61Chapter 7: Starters 73Chapter 8: Star-Studded Handhelds 95Chapter 9: Savory Sides 107Chapter 10: Everything Chips 121Chapter 11: Meaty Mains 133Chapter 12: Seafood Mains 161Chapter 13: Vegetarian Mains 177Chapter 14: Sweet Treats 195Part 3: The Part of Tens 211Chapter 15: Ten (or So) Ways to Improve Your Health with the Air Fryer 213Soak Starchy Vegetables in Water 213Use Salt Sparingly 214Add One Vegetable to Every Meal 214Season with Herbs and Spices 214Switch to Whole-Grain Breadcrumbs 215Amp Up the Fiber 215Experiment with Plant-Based Proteins 215Eat Consistently 215Enjoy a Sweet Treat 216Chapter 16: Ten Mistakes to Avoid with Your Air Fryer 217Putting Food in an Unheated Basket 217Overcrowding the Basket 218Filling Your Cakes and Cupcakes Too High 218Undercooking Foods 218Multitasking without Watching the Time 218Preparing a Wet Batter for Breaded Foods 218Forgetting to Shake the Basket 219Using the Wrong Kind of Cooking Oil 219Putting Off Cleaning Your Fryer 219Using Foods That Are Too Small 219Chapter 17: Ten (or So) No-Recipe Recipes That Make Perfect Sides 221Brussels Sprouts with Bacon 221Roasted Green Bean Salad 222Summer Succotash 222Tomatoes with Fresh Burrata 222Savory Mushrooms 223Crazy for Carrots 223Cheesy Zucchini 224Roasted Sweet Potatoes Three Ways 224Peaches and Pineapple and Pears! Oh, My! 225Chapter 18: Ten Simple Sauces to Pair with Air-Fried Foods 227Creamy Brown Sauce 228Red Pepper Coulis 228Garlic Compound Butter 228Cucumber Yogurt Sauce 228Pesto 229Chimichurri 229Cheesy Sauce 229Simple Ranch Dressing 230Classic Vinaigrette 230Creamy Avocado Dressing 230Part 4: Appendixes 231Appendix A: Metric Conversion Guide 233Appendix B: Safe Cooking Temperatures 237Index 239

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Wendy Jo Peterson, MS, RDN, is a dietitian, culinary instructor, award-winning coauthor of Born to Eat, and a contributor to Taste of Home magazine.Elizabeth Shaw, MS, RDN, CLT, CPT, is a dietitian, personal trainer, nutrition professor, and media authority on TV and in print, sharing evidence-based facts.

• Introduction 1About This Book 1Foolish Assumptions 2Icons Used in This Book 2Beyond the Book 3Where to Go from Here 3Part 1: Getting Started with Air Frying 5Chapter 1: Introducing the Air Fryer 7Getting Acquainted with Air Frying 7How air frying works 8Different models on the market 8Seeing the benefits of air frying 9Using Your Air Fryer 11Caring for Your Air Fryer 12Cleaning your air fryer 12Storing your air fryer 12Taking Safety Precautions When Air Frying 13Chapter 2: Finding Foods for the Fryer 15Stocking Your Kitchen for Air Frying 15Pantry essentials 16Refrigerator staples 20Freezer must-haves 22Seasoning Foods for the Fryer 23Knowing which oil to use 23Making your own seasoning blend 24Chapter 3: Cooking for Your Diet Type 27Keto 27Low-Carb 28Heart-Healthy 30Pescatarian 30Mediterranean 31Vegetarian or Vegan 32Chapter 4: Planning Air-Fried Meals 35A Family-Friendly Meal Plan 35A Mediterranean Diet Meal Plan 37A Modified Keto Meal Plan 38A Vegetarian Meal Plan 39Chapter 5: Breakfast Staples 43Chapter 6: Bread Basics 61Chapter 7: Starters 73Chapter 8: Star-Studded Handhelds 95Chapter 9: Savory Sides 107Chapter 10: Everything Chips 121Chapter 11: Meaty Mains 133Chapter 12: Seafood Mains 161Chapter 13: Vegetarian Mains 177Chapter 14: Sweet Treats 195Part 3: The Part of Tens 211Chapter 15: Ten (or So) Ways to Improve Your Health with the Air Fryer 213Soak Starchy Vegetables in Water 213Use Salt Sparingly 214Add One Vegetable to Every Meal 214Season with Herbs and Spices 214Switch to Whole-Grain Breadcrumbs 215Amp Up the Fiber 215Experiment with Plant-Based Proteins 215Eat Consistently 215Enjoy a Sweet Treat 216Chapter 16: Ten Mistakes to Avoid with Your Air Fryer 217Putting Food in an Unheated Basket 217Overcrowding the Basket 218Filling Your Cakes and Cupcakes Too High 218Undercooking Foods 218Multitasking without Watching the Time 218Preparing a Wet Batter for Breaded Foods 218Forgetting to Shake the Basket 219Using the Wrong Kind of Cooking Oil 219Putting Off Cleaning Your Fryer 219Using Foods That Are Too Small 219Chapter 17: Ten (or So) No-Recipe Recipes That Make Perfect Sides 221Brussels Sprouts with Bacon 221Roasted Green Bean Salad 222Summer Succotash 222Tomatoes with Fresh Burrata 222Savory Mushrooms 223Crazy for Carrots 223Cheesy Zucchini 224Roasted Sweet Potatoes Three Ways 224Peaches and Pineapple and Pears! Oh, My! 225Chapter 18: Ten Simple Sauces to Pair with Air-Fried Foods 227Creamy Brown Sauce 228Red Pepper Coulis 228Garlic Compound Butter 228Cucumber Yogurt Sauce 228Pesto 229Chimichurri 229Cheesy Sauce 229Simple Ranch Dressing 230Classic Vinaigrette 230Creamy Avocado Dressing 230Part 4: Appendixes 231Appendix A: Metric Conversion Guide 233Appendix B: Safe Cooking Temperatures 237Index 239

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Wendy Jo Peterson, MS, RDN, is a dietitian, culinary instructor, award-winning coauthor of Born to Eat, and a contributor to Taste of Home magazine.Elizabeth Shaw, MS, RDN, CLT, CPT, is a dietitian, personal trainer, nutrition professor, and media authority on TV and in print, sharing evidence-based facts.

• Introduction 1About This Book 1Foolish Assumptions 2Icons Used in This Book 2Beyond the Book 3Where to Go from Here 3Part 1: Getting Started with Air Frying 5Chapter 1: Introducing the Air Fryer 7Getting Acquainted with Air Frying 7How air frying works 8Different models on the market 8Seeing the benefits of air frying 9Using Your Air Fryer 11Caring for Your Air Fryer 12Cleaning your air fryer 12Storing your air fryer 12Taking Safety Precautions When Air Frying 13Chapter 2: Finding Foods for the Fryer 15Stocking Your Kitchen for Air Frying 15Pantry essentials 16Refrigerator staples 20Freezer must-haves 22Seasoning Foods for the Fryer 23Knowing which oil to use 23Making your own seasoning blend 24Chapter 3: Cooking for Your Diet Type 27Keto 27Low-Carb 28Heart-Healthy 30Pescatarian 30Mediterranean 31Vegetarian or Vegan 32Chapter 4: Planning Air-Fried Meals 35A Family-Friendly Meal Plan 35A Mediterranean Diet Meal Plan 37A Modified Keto Meal Plan 38A Vegetarian Meal Plan 39Chapter 5: Breakfast Staples 43Chapter 6: Bread Basics 61Chapter 7: Starters 73Chapter 8: Star-Studded Handhelds 95Chapter 9: Savory Sides 107Chapter 10: Everything Chips 121Chapter 11: Meaty Mains 133Chapter 12: Seafood Mains 161Chapter 13: Vegetarian Mains 177Chapter 14: Sweet Treats 195Part 3: The Part of Tens 211Chapter 15: Ten (or So) Ways to Improve Your Health with the Air Fryer 213Soak Starchy Vegetables in Water 213Use Salt Sparingly 214Add One Vegetable to Every Meal 214Season with Herbs and Spices 214Switch to Whole-Grain Breadcrumbs 215Amp Up the Fiber 215Experiment with Plant-Based Proteins 215Eat Consistently 215Enjoy a Sweet Treat 216Chapter 16: Ten Mistakes to Avoid with Your Air Fryer 217Putting Food in an Unheated Basket 217Overcrowding the Basket 218Filling Your Cakes and Cupcakes Too High 218Undercooking Foods 218Multitasking without Watching the Time 218Preparing a Wet Batter for Breaded Foods 218Forgetting to Shake the Basket 219Using the Wrong Kind of Cooking Oil 219Putting Off Cleaning Your Fryer 219Using Foods That Are Too Small 219Chapter 17: Ten (or So) No-Recipe Recipes That Make Perfect Sides 221Brussels Sprouts with Bacon 221Roasted Green Bean Salad 222Summer Succotash 222Tomatoes with Fresh Burrata 222Savory Mushrooms 223Crazy for Carrots 223Cheesy Zucchini 224Roasted Sweet Potatoes Three Ways 224Peaches and Pineapple and Pears! Oh, My! 225Chapter 18: Ten Simple Sauces to Pair with Air-Fried Foods 227Creamy Brown Sauce 228Red Pepper Coulis 228Garlic Compound Butter 228Cucumber Yogurt Sauce 228Pesto 229Chimichurri 229Cheesy Sauce 229Simple Ranch Dressing 230Classic Vinaigrette 230Creamy Avocado Dressing 230Part 4: Appendixes 231Appendix A: Metric Conversion Guide 233Appendix B: Safe Cooking Temperatures 237Index 239

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